Sri Lankan cake

INGREDIENTS

  • Melted butter, to grease
  • 375g raw unsalted cashews
  • 200g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 8 egg yolks
  • 250g (1 1/3 cup) semolina
  • 80ml (1/3 cup) honey
  • 2 teaspoons rosewater
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon MasterFoods® Nutmeg Ground
  • 4 egg whites
  • Icing sugar, to dust

METHOD

Step 1

Preheat oven to 150°C. Brush a 20cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.

Step 2

Place the cashews in the bowl of a food processor and process until finely chopped.

Step 3

Use an electric beater to beat the butter and sugar in a large bowl until very pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the cashew, semolina, honey, rosewater, cardamom, cinnamon and nutmeg.